LEAFY GREEN VEGETABLES WITH CURRY

LEAFY GREEN VEGETABLES WITH CURRY

Serves 5 to 6

Tasty greens like kale, mustard, collards, daikon greens, watercress, and bok choy are excellent sources of iron, calcium, and folic acid. Seasoned with spices and herbs for the summer, they provide interesting additions to your meals.

Ingredients: 1-pound kale, or collards (or a mixture of both)

2 cloves garlic, pressed or minced

1-tablespoon sesame oil

1 cup onion, finely diced

¾ pound daikon, cubed

¼ cup chopped fresh cilantro (optional)

1 cups of spring water

Optional: 1 Tbsp of Kudzu, diluted with a small amount of cold water

Seasoning: 1-2 tablespoons curry powder (to taste)

Pinch of sea salt

1-tablespoon rice syrup

Preparation: Wash and drain greens. Remove any coarse stems and midribs, if you experience problems digesting them. Cut leaves into half-inch strips.

In a small bowl, mix together the seasoning: garlic, curry powder, and sea salt, and rice syrup.

Heat the sesame oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the seasoning and mix.

Add the daikon and 1 cup of spring water.

Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.

Add greens and cook for 5-10 minutes more, or until everything is done.

Optional: Stir in the Kudzu until the white color turns translucent.

Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired. 

Variation: Use a seasoning mixture of tamari soy sauce and lemon.

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